Easy Lemon Blueberry Layer Cake
This easy lemon blueberry layer cake is perfect for beginner home bakers. With fresh berries and a tangy lemon flavor, it's a delightful dessert for any occasion.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 tbsp lemon zest
- 2 tbsp lemon juice
Add-ins
- 1 cup fresh blueberries
Frosting
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans, ensuring even coverage to prevent sticking.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside for later use.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy using an electric mixer. This should take about 3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined, being careful not to overmix.
- Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Baking
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in their pans for 10 minutes before transferring to a wire rack to cool completely.
Frosting and Assembly
- Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until fluffy. Stir in lemon juice and vanilla extract.
- Place one cake layer on a serving plate. Spread a thick layer of frosting on top, then place the second layer on top. Frost the top and sides of the cake.
- Decorate with additional fresh blueberries and lemon slices if desired. Serve immediately or store in the refrigerator.
Serving and Storage
- Slice the cake into eight servings and enjoy. Pairs well with tea or lemonade.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze well-wrapped slices for up to a month.
Notes
Pro Tips: Use room temperature ingredients for a smoother batter. Toss blueberries in flour to prevent sinking.
Ingredient Substitutions: Use frozen blueberries if fresh are unavailable. Substitute almond milk for a dairy-free version.
How to Serve: Best served chilled with a cup of tea or lemonade.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Bake the layers in advance and freeze them. Frost the cake the day of serving.
Ingredient Substitutions: Use frozen blueberries if fresh are unavailable. Substitute almond milk for a dairy-free version.
How to Serve: Best served chilled with a cup of tea or lemonade.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Bake the layers in advance and freeze them. Frost the cake the day of serving.